Scallops and Basil Angel Hair Pasta
Scallops and Basil create this perfect Pasta dish.
I have to say this is one of my favorite Pasta dishes that I created. It is easy to make but it tastes like restaurant quality.
I grow Basil in my garden during the summer months. There is nothing like having fresh Basil on hand to put into your dish. It smells so good and fresh Basil really is key in this recipe.
One tip when cooking Bay Scallops, do not over cook them. Cook them just until opaque to enjoy their sweet tender flavor. If you over cook them, they tend to get rubbery. It only takes a few minutes to cook Bay Scallops.
This Pasta is great to serve for a dinner party or date night. Pair this Pasta with fresh baked artisan bread and a nice bottle of wine and your guests will think you spent all day in the kitchen.
SCALLOPS AND BASIL ANGEL HAIR PASTA
Ingredients:
- 1 Pound Bay Scallops
- 2/3 Cup Fresh Basil Leaves, chiffonade
- 1 Large Lemon or 2 small
- 1/4 Cup Red Onion, diced
- 3 Tablespoons Extra Virgin Olive Oil
- 1 Clove Garlic, minced
- 2 (14.5 oz.) Cans Diced Tomatoes w/Basil,Oregano,Garlic
- 8 Ounces Angel Hair Pasta
- 1/2 Tablespoon Nutmeg
- 1/4 Cup Heavy Cream
- Parmesan Cheese to sprinkle on top
Directions:
1. Rinse the Bay Scallops in cold water then drain. Transfer the Bay Scallops into a glass bowl and squeeze the juice from the Lemons onto the Scallops. Give them a good stir, cover the dish and place it in the refrigerator while you make the Sauce and Pasta.
2. In a large non stick frying pan, add 1 Tablespoon of the Olive Oil, Red Onion and the Garlic. Saute over medium heat until the Onion and Garlic are tender.
3. Add the canned Tomatoes with Juice and the Fresh Basil into the pan. Reduce heat to low, cover pan and simmer for 15 minutes stirring occasionally.
4. While the Sauce is simmering, you should remove the Scallops from the refrigerator and drain them, then begin cooking your Pasta according to package directions.
5. After 15 minutes, add the Heavy Cream to the Sauce and bring to a boil, then reduce heat to low, stir in Nutmeg, cover pan and simmer on low for an additional 5 minutes or until the Pasta is done.
6. While the Sauce is simmering cook the drained Bay Scallops in a medium non stick saute pan in 1 Tablespoon of Olive Oil over medium heat. Saute just until the Scallops are opaque, this should only take about 2 minutes because small Scallops cook very quickly.
7. Transfer the Bay Scallops into the Sauce and stir well. Reduce the heat to low and cover the pan to keep the Sauce warm while you drain the Pasta.
8. Drain the cooked Pasta and stir in 1 Tablespoon of the Olive Oil to prevent the Pasta from sticking together.
9. You are now ready to serve. You can serve this on one large Pasta platter or you can plate as individual servings. Place the Pasta on the plate first then top with the Scallops and Sauce. Sprinkle Parmesan Cheese on top of the warm Sauce as you see here. My recipe makes 4 servings.
Recipe by: Hot Dish Homemaker
